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Categories:Viewed: 9 - Published at: 3 years ago
Ingredients
- 500 g rabbit joints
- 3 garlic cloves, crushed
- 2 teaspoons rosemary, leaves
- 1 tablespoon olive oil
- 14 cup pitted black olives, chopped
- olive oil, to season
- salt, to season
- pepper, to season
- 14 cup dry sherry or 14 cup white wine
- 12 cup chicken stock
- 12 cup frozen green pea
Method
- Place the jointed rabbit into a ceramic dish and scatter over the garlic, rosemary and olives.
- Pour over about the oil and massage it into the meat to coat.
- Season well with salt and pepper.
- Cover and marinate for 1 hour.
- Remove the rabbit from the dish and and brown in a hot lidded frying pan.
- Once well browned on all sides, add the garlic, olives and any remaining rosemary.
- Pour in the sherry or wine cook for about a minute scraping any brown bits off the bottom, add the chicken stock and cover.
- Cook slowly for 1/2 hour, turn the pieces over and cook a further 1/2 hour or until the pieces are tender.
- Remove the lid and allow to cook until the liquid has reduced a littl.
- About 5 minutes before serving, add the peas to the dish and allow to cook through (but you want them still bright green) Season and serve over mash.
